Maple Sugar Ragamuffins Reviews

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users rating3.5/4

These are fabulous as cinnamon rolls and the recipe is easy to modify for cinnamon rolls. They can be whipped up on short notice and your audience will think you are fabulously talented. I made these for my Ecuadorian host family and knocked them silly with my skills (which are limited because I'm 17). I have made them again and again including for Christmas morning. Go for it. I discovered this recipe as a result of my fear of baking with yeast (and my lack of transportation to a grocery store to buy some).

These were great! I
used about 2/3 of
the butter they said
for the filling and
about 3/4 cup of
maple sugar with no
loss of yumminess.
I think next time I
would add some
cinnamon, nutmeg,
and nuts to the
filling.
We ate them cold for
several days, and
they were still
delicious.
I will definitely
make these again.

I made one
ingredient
change/substitution
- I used 2 T. of
sour cream in place
of 2 T. of the milk
because I only had
1% milk. Otherwise,
I also baked in a
pan with the buns
close together and
that kept them
together. They were
so delicious and not
too sweet. Highly
recommended to make
with the maple
sugar.

Um, for the cook from New Jersey, adding that much less sugar would affect how the dough comes out. Also, walnuts make it more heavy. Try making the recipe as written(or close to it) or please do not rate the recipe - just leave a comment.

I made the recipe
as written and also
a batch with a few
changes. I used
brown sugar and
melted butter for
simplicity the 2nd
time, adding 1/4
cup cocoa to the
melted spread, and
it was equally
enjoyable. The
chocolate makes for
a wonderful evening
treat!
I baked mine in a
9x9 pan, side by
side and this
prevented unrolling.

These are easy to
make and always
well-liked. I have
made the recipe
exactly as written
and have also tried
substituting brown
sugar for half the
maple sugar called
for. Both versions
were delicious. I
found that chilling
the roll for one
hour made it easier
to cut into slices
and also ensured
that the slices did
not unroll during
baking.

This is a great recipe: I too substituted buttermilk, and instead of maple sugar I used half brown half white granulated sugar, with two tablespoons of cinnamon mixed in. They come out very nicely and though they do separate a little, it only adds to the appearance. I made these for a high school class, and they were a huge hit.

these turned out very tasty, i describe it as a cross between a cinnamon roll and a biscuit. i didn't have maple sugar, so i used half brown sugar, half white sugar for the filling and added a little cinnamon. they do spread out quite a bit and unwound during baking, as another review mentioned, so try to keep them as tight as possible when rolling.

I didn't have butter or maple sugar so I used tub margarine and brown sugar instead. Instead of rolling the dough I patted it into shape. I really liked these and will make them again. I will also just make the dough and try it as a drop biscuit without the brown sugar.

These were terrific. I substituted buttermilk for whole milk, and that worked out very well. I used the food processor to combine the dough ingredients and transferred the contents to a big metal bowl when a ball started to form. One minor complaint: the spirals tended to unwind a bit while baking.